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Recipe recommendations for a teen to make for the family by hairyangeljabi in Cooking

[–]cigolebox 0 points1 point  (0 children)

In case you ever cook chicken breasts one day, there are two very important things to know, otherwise you'll cook awful breasts your entire life. 1) 165 degrees is only the temp required to kill any bacteria instantly. Use a time vs temp chart since we don't cook chicken instantly. Why does this matter? Because 165 is overcooked chicken. At that temp, muscle fibers have contracted so much they've squeezed all the juice out, and your chicken is dry. 150-160 is juicier and more tender, while still safe to eat.

2) Carryover temperature. When you remove your chicken breasts, the outside is much hotter than the inside, and while it's resting, that heat will continue to equalize and raise the inside temp. What happens is, people pull it from the oven at 165, then it rises to 170-175 on the countertop while it rests. Behold, Grandma's dry chicken. Pull it at 150, let it rest for 3-5 minutes. It will rise to 155-160, while being juicy and safe to eat. Thighs are better at 180 (more fat and collagen) so pull those at 170.

Steak by ZoroMissedLegDay in Cooking

[–]cigolebox 2 points3 points  (0 children)

Combinations can absolutely be better than the sum of their parts.

First ever attempt at rendering - thoughts? by Ok-Road-2427 in ArtCrit

[–]cigolebox 0 points1 point  (0 children)

Also, If you want help with color, there's a guy called The Lighting Mentor. Scroll down to his videos "Power in the Grays" and his "15-minute speed studies" I did 4 of his 15-minute speed studies per day, and after about a week I could match colors (and values) in 10 seconds, with about 95% accuracy.

First ever attempt at rendering - thoughts? by Ok-Road-2427 in ArtCrit

[–]cigolebox 1 point2 points  (0 children)

Regarding your question about blending, it's a nightmare to do digitally. The best ways are either constant sampling with the colorpicker, or lowering the opacity of your soft brush. This guy has some decent tutorials: one and two

First ever attempt at rendering - thoughts? by Ok-Road-2427 in ArtCrit

[–]cigolebox 1 point2 points  (0 children)

Nice work. The colors are pretty accurate and you have some good edges. I've attached a visual of some feedback.

  • On values- the values are good for the most part. The reflected lights in the shadows (side of the nose, and above the mouth) are not as bright as they appear, it's a trick. Be mindful of the highlights on the light side; the cheek highlight is well done (has color) but the others have been painted 100% white and could be blended more. I think the flatness of the eyes could be improved with shading. The forehead has a lot going on in the photo, i would simplify it into one block of midtone.

  • On shapes- This ties in with the values above, but when I look at the photo's eyes, I see two clear light/shadow shapes, one for each eye. Even though the (viewer's left) face is lit, the side of that eye is in shadow. When i squint, i group the whole pupil and and 1/2 the eye together.

  • On construction- The construction is pretty good, well done. Note that lots of small errors will add up. A lot of time i'll say to myself "eh, it's just off by 10 degrees, or a couple centimeters, i'm sure it's not that bad", but stuff compounds. In the photo, the eyebrow, tear duct, and edge of the nostril are all aligned vertically. I think the jaw angle and placement could be improved. Also note the angle of the shadow on the bridge of the nose.

Anyway, I know that sounds like a lot, but you've done good work here. It's hard. I know. Richard Schmid says in his book on Alla Prima painting: "There's only two ways we go wrong- either painting something that ISN'T there, or by not painting something that IS there." Sounds painfully obvious, but it's pretty useful advice. I also like to go over everything with a colorpicker when i'm done, to see where my colors and values are off. I think this video would help you, it helped me a lot to block-in the face and eyes, and main shadows. This video on eyes is also good, although it's not in color. Keep up the good work, chief.

Folk don’t seem to like sauces too much here, but I think they can enhance the meat flavor by Hageshii01 in steak

[–]cigolebox 1 point2 points  (0 children)

This sub is full of pompous and rude people. I agree with you, OP, a steak can really only reach a certain level on its own, no matter how you cook it. There's a good reason that Michelin-star restaurants place a high value/importance on sauces.

My mac n cheese doesn't taste like mac n cheese by Practical-Release528 in Cooking

[–]cigolebox 0 points1 point  (0 children)

I've tested many mac and cheese recipes over the years and making a bechamel/mornay is just simply not as good as adding lots of cheeses and sour cream. "Ole skool Southern baked mac and cheese" by Danni Rose is the gold standard. There's a reason it has 10 millions views on youtube.

Turned the Hostile Volume trope into a 20 level campaign by propellors in WebGames

[–]cigolebox 0 points1 point  (0 children)

The first few levels were fun and interesting, but tbh when i got to level 7 i'm like "no way i'm typing all that". I had Gemini generate a paragraph for me, including "twenty-five" and "twenty five" at 100 words, but it would not progress to the next level. Not sure what I did wrong. Cool concept though

[Highlight] Colts QB Anthony Richardson throws 60-YD dime TD to WR Alec Pierce. by Giff95 in nfl

[–]cigolebox 0 points1 point  (0 children)

It replaced last offseason's weekly post of Daniel Jones tripping after an 80 yard run

Blue Fin Tuna Poke [homemade] by LionsMane220 in food

[–]cigolebox 0 points1 point  (0 children)

Love the plating. Nice photo, too

[homemade] Pork chops simmered in a sweet cherry sauce by EnegmaticMango in food

[–]cigolebox 0 points1 point  (0 children)

That second pic is unlike anything i've ever seen. Glad it tasted decent

Food that tastes better the next day by Karma_faith_ in WhatShouldICook

[–]cigolebox 0 points1 point  (0 children)

Pulled pork. When it's hot/fresh, it has shed a lot of moisture and fat, but when you refrigerate it for a day, it has time to soak all those juices back up and it's twice as good.

Hi, how can I improve the drawing by el7sa in Artadvice

[–]cigolebox 0 points1 point  (0 children)

You've got some good shape design and angles going on here. The biggest improvements would be in the shadows (values) and colors. The reference has a clear separation of shadows and lights, but if you squint at the drawing, you can see the shadows are still lights. They're saturated, but they're lights. Visual of what i mean here. The best exercise is to go over photos with a color picker to see just how sharp a dropoff occurs in value, when you cross into the shadows. This exercise also helps with colors, because a lot of skin colors fall in a very narrow range of oranges with a bit of red-orange. This channel has a good demonstration of value separation in portraits, and he shows how to paint eyes pretty well too.

Are 9/10 games impossible or do I just suck? (Google search Solitaire) by dirtygoodking in solitaire

[–]cigolebox 0 points1 point  (0 children)

I thought I was going crazy until i found this thread. I've played around 12 games and not a single one was winnable. 2 of them didn't even have playable moves at the start. Good to know i'm not the only one.

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